Description
A creamy and fluffy cheesecake made with marshmallow whip for a light and sweet dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth.
- Add marshmallow fluff, powdered sugar, and vanilla extract. Mix until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Pour the filling over the crust in the springform pan.
- Bake for 45 minutes or until set. Let cool.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a chocolate variation, add cocoa powder to the cream cheese mixture.
- Top with fresh fruit or chocolate shavings if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: marshmallow whip cheesecake